Advances in Biological Sciences Research, volume 9 Joint proceedings of the 2nd and the 3rd International Conference on Food Security Innovation (ICFSI 2018-2019)

The Evaluation of Has-23000 Implementation in Sate Bandeng Industry Certified of Halal

Mirajiani1*, Wahyu Susihono *Correspondence: [email protected] 1Agribusiness Department, Agriculture Faculty, University of Sultan Ageng Tirtayasa, , 2Industrial Engineering Department, Engineering Faculty, University of Sultan Ageng Tirtayasa, Banten, Indonesia

that certifies halal products has the obligation to Abstract - The requirement for HAS-23000 is an implement a Halal Assurance System (SJH) obligation for all companies that have obtained halal according to HAS 23000 Standards from LPPOM product certification by LPPOM MUI. The purpose MUI. This system is intended to maintain the of this application is to ensure that work procedures are maintained as part of completing the criteria and consistency of halal products produced. SJH procedures for handling halal products. implementation is carried out through an internal is generally produced on a home industry scale. halal management team whose daily responsibility It was found in the field that there is no industry on a is in accordance with their respective fields of duty. large scale that uses fish into satay milkfish, so based The team consists of various parts involved in on the database in LPPOM MUI Banten Province critical activities and has the required competencies there are 9 halal certified Small and Medium in carrying out their duties to maintain the halal of Industries (SMI). This study aims to determine the materials, production processes, and facilities used level of application of HAS-23000 in halal certified so that the final product is halal as the company milkfish satay industry in Banten Province, so that in the end this data is used for basic policy making to claims to be known by consumers. Halal help local governments to intervene in the program. certification plays an important role in conveying This research method is in the form of exploration product information to consumers, that the product design. Observations were made directly and in-depth has a halal guarantee (Raymond, 2000). Halal interviews were conducted with company certification aims to ensure that the product is management or employee representatives who worked marketed in a good way so that it is well received for at least 6 months. The results showed that the by the consumer or another issue is not misleading implementation of HAS-23000 had been carried out the consumer (David and John, 1997). by producers in the form of a) training and education, Consumers from various halal-labeled b) product names and c) the use of production facilities. While the HAS-23000 criteria that have not products have been very widespread found on the been carried out by the company are a) halal policies, market, not only Indonesian Muslims, but residents b) the establishment of halal management teams, c) in several other countries also take part in halal written procedures for critical activities, d) attention, as evidenced in several restaurants in traceability, e) SOPs for critical criteria products, f) Malaysia that are halal certified, because in internal audits and g) management review. The addition to being safe for Muslim consumption also company needs to increase the 11 criteria contained in participating in improving business competition, the HAS-23000 so that the guarantee of halal products because food is a basic need for humans and is is maintained and the SJH manual can be prepared in always needed every time Rezai et al (2012) and accordance with the provisions. Rahim et al (2013). In each company or IKM that has obtained halal certification, it should have Keywords: HAS-23000, Sate Bandeng, Halal implemented a Halal Assurance System (Sistem Jaminan Halal-SJH), however, many are found in 1. INTRODUCTION the field when making SJH is not yet standard in accordance with HAS 23000. This condition The current trading system has caused provides an opportunity for non-certified products changes, both in terms of global competition and in to be maintained so that various performance changes in behavior and paradigms in producers evaluations of the implementation of the Halal and consumers. Demands for high product quality Assurance System (SJH) to IKM Sate Bandeng. standards that guarantee the safety and origins of In general, the SJH manual is created and products are of high concern to the international reported by Halal auditors during a visit in the field, community at this time. Including the Muslim so that the role of the auditor in addition to seeing community who are increasingly critical and ask for products (product matrix) in halal conditions or high guarantees of halalness and the quality of the status, also contributes to making a halal manual products that they will consume. Every company form in the form of SJH. This condition shows that

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the halal knowledge transfer from SH auditors with 2. METHODOLOGY OF RESEARCH IKM is very important. At the time of the initial submission to obtain SH from IKM, it was felt This research method is in the form of easy, but at the time of submission of the SH exploratory design. Observations are carried out extension from the IKM, it became a separate directly and deep interviews are conducted with problem, because the obligation of IKM was to company management or employee representatives make the SJH manual. The SJH manual is a must in who work for at least 6 months in a row. The submitting new and extended halal product research location was 9 valid halal certified Sate certification. Without a performance evaluation Bandeng industry from Banten Province LPPOM related to the technical implementation of the SJH MUI. The Research aims to make a description of a manual, the IKM is possible to experience social or natural phenomenon systematically, difficulties in maintaining consistency in factually, and accurately (Wardiyanta, 2006), maintaining the matrix of material and matrix research by obtaining data in the form of numbers products by the company. When the Law No. 33 of or qualitative data (Sugiyono, 2003). 2014 has been enacted, the SJH audit will become mandatory before the company is scheduled to 3. RESULTS AND DISCUSSION audit the product. LPPOM MUI is an institution established The complexity of products and materials by the Indonesian Ulema Council (MUI) on is an inseparable part of the SJH manual. There are January 6, 1989 in which has a role to carry 11 criteria in the halal guarantee system that must out the function of protecting Muslim consumers in be prepared in addition to other supporting data Indonesia in consuming halal food, beverages, which is an integral part. medicines and cosmetics which aims to provide Food is the main thing that has high value inner peace for Muslims, especially in the effort to for human life especially Sate Bandeng which is consume food, medicines and the use of cosmetics processed by Banten Province Products. Humans as (Bungin and Burhan, 2007). The formation of consumers have an instant attitude, especially in LPPOM MUI was initially triggered by the spread their consumption of food especially in the of the issue of lard which was very troubling to development of the Bandneg Satay. A well-known some Indonesian people, causing sentimental brand makes various producers need to apply markets, especially some types of food production. sustainable competition, along with the addition of product (LPPOM MUI. 2009; 2011) raw materials and other materials must be known The rapid development of information for the consistency and absence of non-halal or technology has an impact on increasing consumer subhat ingredients. Syubhat is an unclear halal awareness of the use of halal products (Lada, status or still in the dubious category (Apriyantono 2009). The SJH Manual is structured to guide the et al, 2001). implementation of SJH in companies, in order to This research has high relevance and maintain the continuity of halal production importance, due to the issuance of the Halal processes in accordance with the requirements of Product Guarantee Act (Undang-Undang Jaminan LPPOM MUI. The SJH Manual is an SJH Produk Halal-UUJPH). The JPH Act was issued on implementation document in the Company that is October 17, 2014, meaning that in this law in 2019 based on HAS 23000 Halal Certification the UUJPH will be effective after the Government Requirements and HAS 23301 SJH Manual Regulation (PP) is issued, at this time it is the right Preparation Guidelines in the Processing Industry. time to conduct an evaluation related to the The SJH manual applies to all Company units implementation of the company's halal internal related to halal production processes, including auditor performance so that there is a wider maklon and rental warehouses. The application of difference between the implementation in the SJH applies to all of the Company's products industry with the HAS-23000 standard issued by circulating in Indonesia, both products LPPOM MUI. manufactured by the factories themselves and those produced by the maklon factory.

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Table 1. Product names and halal certificate numbers Halal Certificate Product Names Numbers

Sate Bandeng - Rumah Ratu Sabanban 17030030940417

Sate Bandeng - Saba Kota 17030031310517

Sate Bandeng - Priyai 17030027591116

Sate Bandeng - Hasnah Produk- 17030028831116

Sate Bandeng - Priyai 17030027591116

Sate bandeng - Asep Kamal 17030026580916

Sate Bandeng - CV. Anugrah Sabajo Indonesia 17030038580518

Sate Bandeng - Andi 17030020191015

Sate Bandeng - Mak Endek 17030040770718

Implementation of the Halal Assurance System (SJH) in general is still found to be a variety of obstacles, one of which is the absence of a truly effective method for analyzing the substance of food products that truly guarantee the halalness of a food product (Apriyantono, 2001). The survey results show that out of 9 companies engaged in processing Sate Bandeng, in the implementation process of HAS-23000 there are several criteria that have not been tested, including the following can be seen in table 2:

Table 2. Implementation of Has-23000 in the processing industry of 9

IKM Sate Bandeng which is in Banten Province

IKM- IKM- IKM- IKM- IKM- IKM- IKM- IKM- IKM- Criteria of HAS- 1 2 3 4 5 6 7 8 9 23000 Halal Police Halal Management √ √ √ Team Training and √ √ √ √ √ √ √ √ √ Education Material √ √ √ √ √ √ √ √ √ Product √ √ √ √ √ √ √ √ √ Production Facilities √ √ √ √ √ √ √ √ √ Written Procedure for

Critical Activity Research Capability √ √ √ √ Handling of products that do not meet the √ √ √ √ √ √ criteria Internal Audit Management Review

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Some companies have not implemented all the possible HAS-23000 criteria, including the IKM 2. Material, Product and Production pursuing product audits, where the form only Facilities provides material and product matrix, while the The law regarding halal products refers to SJH manual has not been made by the company the Al-Qur'an and Hadith, as in Al Qur'an Surat management, or it is possible that the system is not Al-Baqarah verse 168. Stating that "All men, eat ready, labor or HR has no one understood and the lawful again from what is on earth, and do not understood the SJH manual. It is recommended that follow devil steps; for verily the devil is a real the company owner take part in the Halal enemy to you "(Qur'an 2: 168). Whereas in the Assurance System (SJH) training held by LPPOM Quranic verses. Surat Al Baqarah: 173, stated that MUI in each period so that in addition to "Verily Allah forbids you carcasses, blood, pork functioning as a fulfillment of the HAS-2300 and slaughtered by names other than Allah. In criteria in the third step, it is also an educational general, to obtain halal product certificates, IKM process for upgrading SJH preparation. must have an SJH station at least B. SJH Status Fulfillment Division, at least from the raw 1. Halal Policy, Halal Management Team, materials used, production facilities used and the Training and Education name of the product which is from halal material The halal policy has not been compiled and there is no non-halal contaminant and is not and has not become part of the company's unclean or the like. Do not violate existing commitment, in this case by the head of the provisions, including IKM only using materials in company, because almost all of the IKM Sate accordance with what has been registered at the Bandeng does not have a halal policy. In general, time of the initial audit through matrix material the contents of this halal policy are statements that forms. List of materials (raw materials, auxiliary the company is determined to only produce and materials and auxiliary materials) that are used to market halal products consistently in order to meet produce certified products, if it will make repairs consumer needs and prioritize customer both addition and replacement of materials with satisfaction through innovation. other brands, then the repair of the materials list is Measures or efforts to realize this halal sent to LPPOM MUI to be known, checked and policy commitment can be carried out through the signed by LPPOM MUI every six months. program (a) guaranteeing that the production The provision of product naming refers to system is clean and free from non-halal and things that are indeed allowed by LPPOM MUI, unclean material, (b) training, developing and including companies committed to producing halal involving all stakeholders of the company to products with product names that do not use understand the Halal Guarantee System, (C) names that lead to something that is forbidden or providing the resources needed for the preparation, worship that is not in accordance with Islamic implementation and continuous improvement of sharia, and sensory profiles or characteristics, and the Halal Guarantee System, (d) conducting does not have a tendency to smell or taste that socialization of halal policies to all company leads to illicit products or those that have been stakeholders through socialization media such as declared haram based on the MUI fatwa. Whereas, training, briefings, internal memos, banners, for non-retail (non-retail) food products that have posters, or other forms of socialization that are brands/brands and are only partially registered, the appropriate to the needs of the company. IKM needs to include the MUI halal logo for The halal management team was formed certified products. The label is a loose binding as part of the wheel of halal policy that has been affixed to a particular product (Angipora, 2007). established in the company. Training and Halal labeling is an obligation if the producer is education are carried out as targets and initial devoted to the consumption of Muslims and is a annual plans and at least within 2 years have process in guaranteeing that the product has been participated in the training held by LPPOM MUI. certified by LPPOM MUI (Ahmad and Sutarno, The nine IKMs that are the subject of research 2014). A food product that is not labeled, it is have not applied or had a halal policy, but there possible that it will have a negative impact on are several IKMs that already have a halal human health because of the absence of a process management team consisting of company owners or procedure for good substance management and several employees, but the implementation is (Ministry of Religion, 2003) not optimal. Training and education are generally The product facilities used by IKM carried out by company owners in the form of generally refer to the conditions required, participants in the socialization organized by including production facilities to produce halal assistance from related agencies in Banten products not used interchangeably for products province, as well as independently participating in containing pigs or their derivatives. However, the Halal Assurance System training organized by production facilities that have been used to the MUI LPOM on the last Tuesday of the month. produce products that contain pigs or their

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derivatives, are washed seven times with water the criteria has already been sold, then the product and one of them with soil or other material that must be withdrawn from the market. has the ability to eliminate taste, odor, and color. When the production process is complete, the 6. Internal Audit, Management Review storage process for materials and products in a Because the company's internal team has warehouse or in a temporary warehouse will not yet been formed, the implementation of guarantee the absence of cross-contamination with internal audits including the management review materials or unclean or unclean products. process has not been implemented in almost all the IKM Sate Bandeng. In general, the limitations of 3. Written Procedure for Critical Activity management that make the reasons for these two The implementation of the written criteria have not been run optimally. Even though procedure criteria for critical activities in 9 IKMs the team created can come from the owner of the has not been carried out because of the absence of company, even from employees or workers in the reporting and written procedures that have been IKM, the system can be formed properly. carried out. Some of the provisions carried out The Halal Internal Audit aims to include management or an internal halal independently evaluate the implementation of the management team that needs to record all Halal Assurance System in the SMIs so that it is purchase transactions and keeps proof of purchase expected to know the shortcomings of SJH complete with the brand and code. Every implementation. Internal audits carried out on a ingredient coming before production use is scheduled basis at least once every six months or checked the suitability of the information on the more often if required with the scope of the material packaging label with the information internal audit are the implementation of all aspects contained in the supporting material document. of the Halal Assurance System (11 criteria) and The information examined includes the name of proof of implementation. If the internal audit finds the material, the name of the producer, the weaknesses or non-conformities of SJH producer country and the presence of a halal logo implementation in a company with halal if required. Ensure that halal products of the certification requirements including policies, company are well distributed, ie not cross- procedures, and criteria in the company or IKM, contaminated with other halal products. The corrective action will be taken immediately. company is committed to registering new products Some of these constraints made possible with the same brand to be certified halal before the need for education and training for LPPOM being sold on the market. MUI because it was believed that this did not mean that IKM was not able to, but because of 4. Research Capability their ignorance or lack of clarity in managing the Not all IKMs have recorded and carried system which was part of the process out bookkeeping properly. IKM needs to make a improvement. Some IKMs still need an in-depth neat administration and documentation system so evaluation of the implementation of SJH. As that it will be easier to trace again if problems reported in other studies states that it is possible occur in the implementation of halal production. because of constraints on the adoption of halal science and products that are still limited (Syed 5. Handling of products that do not meet the and Nazura, 2011) in Husain, et al (2012). criteria LPPOM MUI and the local government need to The handling of products that do not meet jointly evaluate and mentor SMIs who have the criteria includes the existence of written obtained halal certificates. The government needs procedures on how to deal with products that do to take a role and be part of the seriousness of not meet the criteria. In general, IKMs in the new halal management (Soesilowati (2010). Sate Bandeng processing industry do a separation of products that are not suitable for consumption or sale. Handling of products is carried out 4. CONCLUSION physically and will not mix products that are not a. Compliance with the implementation of HAS- suitable for consumption with new processed ahsil 23000 that has been carried out by producers products. in the form of training and education, Products derived from materials and product names and use of production production facilities that do not meet criteria are facilities. separated to avoid contamination during the b. The HAS-23000 criteria that have not been production process. The handling of products carried out by the company are halal derived from materials and production facilities policies, the establishment of halal that do not meet the criteria are removed from the management teams, written procedures for process area to avoid contamination and products critical activities, traceability, SOP handling sent to consumers. If a product that does not meet

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products that do not meet critical criteria, 15. Soesilowati, E. S., (2010). Business internal audits and management reviews. Opportunity for Halal Products in Global c. The company needs to improve 11 criteria Market: Moslem Consumer Behavior and contained in HAS-23000 so that the Halal Food Consumption. Journal of guarantee of halal products is maintained and Indonesian Social Science and Humanities. 3: the SJH manual can be prepared according to 151-160 the provisions.

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